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Homemade Hummus

Course: Appetizer
Cuisine: Mediterranean
Keyword: hummus
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 hours 15 minutes
Servings: 5 people
Author: Bobby Parrish

Light and creamy homemade hummus recipe with roasted garlic and tahini.



  • 1 cup dried chickpeas soaked overnight
  • ¾ cup tahini
  • 4 cloves garlic roasted
  • Zest of 1 lemon & juice of half
  • 1.5 tablespoons good extra virgin olive oil
  • 3/4 teaspoon unrefined salt & fresh black pepper


  1. Soak the chickpeas overnight, rinse well, and pressure cook with fresh water on high for 45 minutes. Make sure to save 1 cup of the cooking liquid before straining the chickpeas.
  2. Meanwhile, roast the garlic cloves in their paper in a 350F oven for 15 minutes on a sheet tray.

  3. Add all the chickpeas to a blender or food processor along with the tahini, peeled garlic, lemon zest & juice, olive oil, salt & pepper. Add half a cup plus 1 tablespoon of reserved cooking liquid and blend on high for 1 minute and check for seasoning. You may need more salt or lemon juice. If the texture is too thick, add 2-3 tablespoons more of reserved cooking liquid.
  4. Hummus will keep in the fridge for 3 days and can’t be frozen.

Recipe Video